Chef Daren Tetley has been with the National Press Club of Australia for more than seven years. His background is an impressive portfolio that includes global brands, such as Hyatt and The Peninsula Hong Kong.
The small, elegant and minimally fitted Column Restaurant, tucked away in the corner of the club, is a secret worth remembering – where the produce is local, the menu seasonal, and the execution impressive.
The attention to detail is in every dish. The deep sea scallops, served with cauliflower puree, black pudding and saffron vinaigrette, are perfectly cooked. The well-known, but never dull pairing with black pudding just simply works. Coffin Bay oysters, served with a bright and sharp mignonette, are well handled, plump and exciting. For mains, the Byron Bay Berkshire pork cutlet, served with café de Paris mashed Dutch cream potatoes, asparagus, roasted heirloom carrots and apple relish, is appropriately cooked to medium and finished with a rich Cognac demi-glace.
PSST! The evening six-course tasting menu is a steal at $74. Enjoy the matched wines at very little extra for some quality and clever pairing.